Chef John Tesar has added new menu items to its food and beverage offerings atKnife Steakhouse’s Dallas location. The Michelin-starred chef has drawn inspiration from both land and sea for these new additions, rounded out with some seasonal cocktails.
“The Knife menu is made to be shareable, so I wanted to add some additional dishes that could serve as great additions to accompany one of our steaks, or stand alone on its own,” says Chef John Tesar. “We’ve been testing these dishes at the Knife Dallas location and have received great feedback from guests, so I felt like it was the right time to add them onto the permanent menu.”
The new menu features dishes such as Herb and Garlic Roasted Chicken and a Panzanella Salad – whole chicken; and from the sea, Tesar has added Broiled Maine Lobster – garlic tarragon and lemon; Spanish Prawns – broiled Spanish prawns, lemon, salsa verde; and Whole Fish – in many different preparations.
Additionally, some new house made pasta preparations join the menu including Pasta Bolognese – freshly made pasta; Rigatoni with Truffle – black truffle essence; and Bucatini Cacio e Pepe.
To accompany the menu, seasonal cocktails have joined the popular steakhouse’s offerings. From the New School cocktail list, Knife adds Out Smoked – smoked pineapple tequila, strawberry balsamic shrub, strawberry syrup, lemon, rosemary tincture; Looking Plum – Japanese whiskey, sage syrup, yuzu, lemon, fermented plum foam; Mis Con – mezcal, Tepache, demerara, Fernet Branca, Borghetti espresso liqueur, lemon; and Gentleman No. 1 – scotch, sweet vermouth, Pimm’s No. 1.
From the Old School cocktail list which features Knife’s take on traditional cocktails, new additions include Twelve Mile Limit – dark rum, rye whiskey, brandy, grenadine, and lemon; Branca Punch – dark rum milk punch, Fernet Branca, banana liqueur, China China, lime; Lion’s Mane – rye whiskey, lime, honey, All-Spice Dram, Angostura bitters; Hanky Panky – gin, vermouth, Fernet Branca; and Negroni – Gin, Campari, sweet vermouth.